This document outlines a proposed intervention program to educate diabetic persons on eating and living healthily. The 6-month program aims to increase consumption of whole grains, fruits, and vegetables, which are beneficial for managing diabetes and preventing complications. It involves lessons on identifying and preparing healthy local foods, meal planning, budgeting, and backyard gardening. Expected outcomes include participants making healthier food choices to regulate blood sugar and increasing their purchase and consumption of whole grains and produce. Evaluation plans are in place to monitor knowledge gained and dietary changes among participants.

1. EATING AND LIVING HEALTHY
FOR DIABETIC PERSONS
BY
APOLOT MARY GORRET
Msc.APPLIED HUMAN
NUTRITION

2. Introduction
• Diabetes is a metabolic chronic disease
• Characterized by high blood glucose levels
• Type II diabetes is the most prevalent type
accounting for over 90% of all diagnosed cases of
diabetes (Nyanzi et al., 2014)
• Diabetic population increasing from 98,000 in 2000
to 693,000 in 2014
• Need to develop primary prevention strategies
aimed at controlling this epidemic

3. Problem statement
• Type II diabetes particularly is on the rise with a
national prevalence of 4.42% (IDF, 2014).
• Attributed to dietary transition from traditional
diet to western diet which is characterized with
high calorie intake and also globalization (WHO,
2002)
• Diet plays an important role in the development
of type II diabetes (Colditz, et al., 1992; Knowler, et
al., 2002).
• Gap in knowledge of which foods to eat in order to
balance sugar levels

4. Target audience
• People with diabetes.
• Diabetic patients tend to have magnesium inadequacy
and also loose it in urine.
• This deteriorates their health condition and leads to
diabetic-related complications.
• Consumption of whole grains, fruits and vegetables
provides the body with magnesium
• Magnesium is important in regulating their blood glucose
levels and also prevent/reduce incidence of diabetes-
related complications

5. Target audience needs
• Awareness on health benefits of consuming whole grains,
fruits and vegetables
• Improved healthy food choices that help regulate the
blood glucose levels.
• Skills in food selection, budgeting & resource allocation
• Training on backyard gardening to improve access to fruits
and vegetables.

6. Goal of the intervention
• To improve consumption of locally available
whole grains, fruits and vegetables in diabetic
patients so as to improve their health and
quality of life within 6 months.

7. Objectives of the intervention
• To equip participants with skills in identification
of different types of foods locally available so as
to improve healthful food choices among the
participants within 2 months
• To equip participants with skills in meal planning,
budgeting and resource allocation to ensure
continued consumption of whole grains, fruits
and vegetables within 2 months

8. Program description
• Intervention aims at increasing consumption of whole
grains, fruits and vegetables among type II diabetic
patients
• Creating awareness of the health benefits of their
consumption through narration, visual aids (real objects-
uncooked food) and discussions

9. Objectives of the intervention
• To equip participants with food preparation
skills that retain the nutrients in vegetables
within 2 months
• To equip participants on backyard gardening to
increase availability and accessibility of fruits and
vegetables especially when they are not being
sold in the market within last 2 months

10. Program description cont…
• Activities involved ; meal planning, budgeting,
resource allocation, food identification and cooking
demonstrations
• Visual aid (real objects) will be used to help
participants learn better
• The program will run for six (6) months.

11. Theory based frame work
• From word document Theory based conceptual frame
work.docx

12. Curriculum outline
1. Introduction ; Whole grains, fruits and
vegetables are good for our health
2. Meal planning
3. Food preparation methods that retain more
nutrients in vegetables
4. Backyard gardening.

13. Sample lesson
Learning segment 1(45 minutes)
Topic: Whole grains, fruits and vegetables are good for our
health
• Listing of the locally available foods in the area by the
participants,
• Identification and grouping of the local available foods in
groups of 3 (whole grains, fruits and vegetables).
• Discussion on the benefits of the grouped foods to health.
Led by the facilitator

14. Sample lesson
Lesson objectives:
1. To assess participants attitude towards consumption of
whole grains, fruits and vegetables
2. To equip participants with skills on identification and
grouping of foods into whole grains, fruits and vegetables
3. To engage participants in discussion on the health benefits
of consuming whole grains, fruits and vegetables.
4. To train participants on basic hygiene practices during
food handling

15. Sample lesson cont…
Learner’s objectives:
1. By the end of the session, learners should be able to list
the local available foods including whole grains, fruit and
vegetable within their area.
2. By the end of the session, learners should be able to
identify and group the available local foods into whole
grains, fruits and vegetables
3. By the end of the session, participants should be able to
describe the benefits of consuming whole grains, fruits
and vegetables to their health.
4. By the end of the session, participants should be able to
carry out basic hygiene steps during food handling

16. Sample lesson cont…
Key messages
Whole grains
• Whole grains are cheap and abundant
• Yellow maize is also good for our blood sugar, it lowers it.
• Whole grains give us energy and keep us strong such that we
are able to work

17. Sample lesson cont…
Key Messages
Fruits and vegetables
• Fruits and vegetables are also one of the healthy and tasty
foods.
• Consume more fruits and vegetables to protect your body
from illness.
• Eat a diet rich in fruits and vegetables to lower your blood
pressure! (emphasize)

18. Lesson evaluation plan
• Observations during the group identification
and grouping of local foods into whole grains,
fruits and vegetables
• Allowing participants to ask questions during
session
• Participants will be asked to participate in group
discussions

19. Monitoring and Evaluation
• Process evaluation, from word document
Process evaluation.docx
• Final evaluation, from word document final
evaluation.docx

20. Expected outcomes
• Increased consumption of whole grains, fruits and
vegetables ( up to 80%) among the target population
• Participants will be able to differentiate whole grains from
refined foods
• Diabetic patients will be able to make healthful food
choices that help regulate their blood sugar levels.
• Increase in number of diabetic persons who are able to
purchase whole grains, fresh fruits and vegetables.

21. Expected outcomes
• Participants demonstrating preparation methods that
retain nutrients in vegetables such as steaming and stir
frying ( half cooked vegetables)
• Participants making appropriate meal plans and budgets
according to their resources in order to have a varied diet.
• Three quarters(3/4) of participants’ households should
have backyard gardens to enable increased sustainable
availability and access to fruits and vegetables

22. Thank you for listening